Hey Hatch Heads, School Me Please!

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MisterChrister

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How many pounds per year does a moderate to severely afflicted hatch chili addict buy to freeze for the coming year? I got to roast some last night for the first time, and agree with you degenerate farkers; these things are GOOD! I can get mild and hot Melissas, and want to have an ample supply in my freezer, but I don't want to buy an extra freezer just for chilis!
 
By the time (around mid September) and they quit showing up I try to have about 50 quart bags, each bag holding 7-10 chiles. I try to buy my first batch about 15-20# roasted by the vendor. I bag these as they cool with skin on. As the season progresses I get picky and buy the 6-8" colorful weighty chiles. I roast these at home and bag the same way except I usually skin and chop stem and seed. Stored flat 7-10 they take up about 1/2" of space. As the year progresses I usually will keep one bag in a stainless bowl of water in the coldest part of the fridge ready to go. I've not weighed the bags but guessing .8-1.25# per
 
Hatch Chile

I usually roast a "sack" which is 30 pounds. This safely carries me until next season, but there are only two of us.
 
I did 20# for my first time hearing of these and I forget to use them often. And I only have about 2 lbs left in the freezer. Just me and the wifey.
 
Funny you post this, Chris... I just found those bags of Melissa's at a Meijer in Kenosha. They only had Hot, but its the first time I've seen them around here so I bought all they had.. Considering the amount of hot peppers I have at home right now in the garden I know my wife is going to kill me, but I couldn't pass it up!
 
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Went with 25# hot and 5# mild for the babies! $0.99/#
 
did they have cases on the East side? West side only had bulk. and dried.

grabbed a few kilos of each on MisterChrister's recommendation, and just roasted a few...I think I'll be headed back for more :-D

also, what's everyone's favorite thing to do with them?
 
fantomlord said:
did they have cases on the East side? West side only had bulk. and dried.

grabbed a few kilos of each on MisterChrister's recommendation, and just roasted a few...I think I'll be headed back for more :-D

also, what's everyone's favorite thing to do with them?
Click to expand...

For us it's easier to say what we don't use them on. Cold cereal. Everything else is subject to green chile being added.

Just for grins try a grilled cheese using Swiss-American- smoked Gouda with green chile.
 
fantomlord said:
did they have cases on the East side? West side only had bulk. and dried.

grabbed a few kilos of each on MisterChrister's recommendation, and just roasted a few...I think I'll be headed back for more :-D

also, what's everyone's favorite thing to do with them?
Click to expand...
Yup, the produce manager told me on the phone that they had cases. I mentioned that to the produce worker who went-a-diggin in the receiving area for a few cases for me to choose from.
 
Just wondering: when did hatch peppers become such a dang phenomenon? I mean, I have eaten green chilis forever but now it is like this big huge deal ever year. Local groceries really play it up, too.

They're great and everything, but I guess I just don't get it.
 
aks801 said:
Just wondering: when did hatch peppers become such a dang phenomenon? I mean, I have eaten green chilis forever but now it is like this big huge deal ever year. Local groceries really play it up, too.

They're great and everything, but I guess I just don't get it.
Click to expand...

Perhaps you're not doing it right! :pound:
 
I put enough chiles away to have them every other week for one year. (8 per bag, per meal)
Also canned several pints of hatch chile sauce.
Figured with everything else I raise, forage, hunt, fish, can and preserve, it will be enough to keep my meals interesting. :becky:
 
That's a tough question to answer. Back when I used to make chile verde or Noqkwivi (Hopi lamb, hominy and green chile stew) every week I would go through 50# in 6 months. You can almost never have too much and if you do a big pot of chile verde on a cold day will use up vast quantities quick.
 
cowgirl said:
I put enough chiles away to have them every other week for one year. (8 per bag, per meal)
Also canned several pints of hatch chile sauce.
Figured with everything else I raise, forage, hunt, fish, can and preserve, it will be enough to keep my meals interesting. :becky:
Click to expand...
Speaking of degenerate Hatch Farkettes and Farkers! You and Adams are the main reason I had to 'splain carrying that case into the house tonight! Too much yumminess in y'alls' Hatch threads, I say! :becky:
 
MisterChrister said:
Speaking of degenerate Hatch Farkettes and Farkers! You and Adams are the main reason I had to 'splain carrying that case into the house tonight! Too much yumminess in y'alls' Hatch threads, I say! :becky:
Click to expand...

:laugh: I don't think you'll regret it Chris. Thanks! :becky:
 
You're officially an addict now. :heh:

For me, a box which has always averaged about 28lbs, after roasting and peeling yields about 10lbs roughly. I usually run out around the beginning of the season the next year. Not the only one eating them either as I usually will take out a bag and it goes a long way even when you have a crowd.

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Separated them by size XL, L, M

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Yes, I'm addicted. :becky:

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aks801 said:
Just wondering: when did hatch peppers become such a dang phenomenon? I mean, I have eaten green chilis forever but now it is like this big huge deal ever year. Local groceries really play it up, too.

They're great and everything, but I guess I just don't get it.
Click to expand...

It's called marketing and it works, kind of like certified Angus beef it's all hype.
Don't get me wrong I love Hatch chiles but the best I ever had came from north of Salt Lake and some from Colorado were a close second.
 
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